INGREDIENTS

INSTRUCTIONS

Cooked in a dutch oven, cast iron or aluminum pan. If you have a deeper
oven don't let dough raise the lid, and cook until done with lid on.
In a bowl combine hot water, shortening, sugar and salt. Stir until butter
melts and cool to warm. Stir in Yeast and set in a warm place until bubbly,
about 15 minutes. Add 2 cups flour and beat with a heavy duty mixer or
wooden spoon. Stir in remaining flour, about 3 1/2 cups to form a stiff
dough. Turn dough on floured board and knead until smooth, adding more
flour as needed. Put in greased bowl, cover and let stand and rise until
double. Punch down and knead on floured board to form a smooth ball. Cut a
circle of foil to fit the dutch oven. Grease inside and lid of oven with
salad oil. Place dough in and cover with lid. Let rise in warm place until
dough pushes up lid by about 1/2 inch, about 1 hour. Watch closely. Bake in
375 degree oven with lid on 12 minutes, remove lid and bake 30 to 35
minutes or until done. Needs 2 to turn out loaf. These can be cooked in
coals outdoors, but mine works better in an oven. This also can be baked
like regular bread in tins or braided for french bread loaf and baked on
cookie sheets.
Recipe by: Kathleen (Hurricane Heritage Cookbook) Posted to MC-Recipe
Digest V1 #638 by hister@juno.com (Iris E. Dunaway) on Jun 9, 1997

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